Burrata, honeyed fig & prosciutto salad

by Lorna Robertson

A sweet and salty salad with crunchy hazelnuts, rocket and basil

This recipe is incredibly simple but utterly delicious. Make sure you get a little bit of everything on each forkful: some creamy burrata, sweet fig, salty prosciutto and crunchy hazelnuts—yum. 


6 fresh figs
50g floral honey (eg orange blossom)
1 large sprig thyme
6 slices of prosciutto
2 whole burrata
100g rocket
A large handful of basil  
50g whole hazelnuts, toasted
50g balsamic glaze
50g extra virgin olive oil 


Quarter the figs and place them in a large bowl. Cover with half of the honey and the sprig of thyme and set aside.

On your plate, arrange the slices of ham in small roses, tear up the burrata and place pieces on the plate.

Add the quartered figs and scatter the rocket in the remaining gaps. Place whole basil leaves on top, scatter across the hazelnuts and finish with a drizzle of extra honey, balsamic glaze and olive oil.

Recipe: Lorna Robertson